Cooking pilaf: step by step instructions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooking pilaf is a special ritual. At first glance, it seems that there is nothing special about this. But real connoisseurs have many different secrets, without which a good Uzbek pilaf will not work. For those who wish to learn how to properly cook this Central Asian dish, we suggest using the following recipe.

Pilaf: cooking recipe with photo

Lamb is very popular in the East. Therefore, to cook the right pilaf, it is best to choose this particular type of meat.

Ingredients:

• mutton pulp and meat with ribs with a total weight of 1.5 kg;
• vegetable oil (better if you find tail fat) - 350 grams;
• carrots (ripe) weighing 1 kg;
• medium onion heads - 3-4 pieces;
• garlic - several medium heads (2-3);
• pepper - 2-3 pieces;
• zira, s alt (other spices at will and taste);
• rice weighing 1 kg (there is a special variety "dev-zera" iffind it, then use it, if not, then take the usual medium grain).

Cooking homemade pilaf: step by step instructions

1st step

Cut the lamb flesh into cubes (1.5 x 1.5 cm). S alt the bones with meat and marinate a little. Try to choose young, low-fat lamb.

2nd step

Don't underestimate carrots in pilaf. This is one of the important components. Be sure to cut it properly. Do not use graters and shredders. Only a knife. Chop the vegetable into thin strips. Ripe (not early) root crops are best suited for pilaf.

3rd step

Rice sort, rinse. Water must be clean and clear. Then soak the rice in warm water. Heat up the cauldron. Set the maximum level of fire. Cut the lard into small cubes and throw into a container. From it you need to melt the fat. Remove the cracklings (they are perfect for snacks with vodka, so do not rush to get rid of them). If you have not found fat, then it can easily be replaced with good oil, which, in turn, should be heated until a light bluish haze appears.

4th step

Start cooking pilaf by roasting the meat bones. This must be done quickly and on high heat. Flip the ribs a few times. As soon as they acquire a golden hue - pull out and set aside on a plate. Heat the oil again and saute the chopped onion in it until golden brown. And only now start roasting the pulp.

5thstep

Fry the meat until golden brown. Stir. After that, add carrots. Smooth out and leave for a couple of minutes. Then stir and fry for about 15 minutes. By the end, reduce the heat to medium. Pour in some of the zira. The carrots have become soft and the aroma of pilaf has gone - pour in hot water. Its amount should cover all the ingredients by 1.5 cm.

6th step

We continue cooking pilaf. Now it's the turn of garlic (it must first be peeled from the top husk). Put it and chilli pepper (optional) whole. After cooking, you can simply throw them away or preserve the finished dish.

7th step

Return the roasted bones back to the cauldron. Wait until it boils and turn off the heat. Cook with the lid open for 40 minutes. After make the fire maximum, s alt. The broth should be slightly s alty.

8th step

Now it's rice's turn. Drain the water from it and pour it into the cauldron. Level and pour a liter of boiling water. As soon as the liquid boils, wait until it has evaporated by half and reduce the heat. Steam a little pilaf, increase the heat and wait for the rice to cook.

9th step

Pilaf is almost finished. Close the cauldron with a lid, let the rice steam, then pour in the remaining cumin, cover again for 10 minutes. Then loosen the rice, remove the pepper and garlic. Stir the pilaf and put it on a dish in a slide. Bon appetit!